How To Make Tropical Coconut Macaroons: A Taste of the Tropics at Home
If you’re dreaming of a dessert that instantly transports you to a sun-drenched beach, look no further than homemade Tropical Coconut Macaroons. These little confections are sweet, chewy, and bursting with the irresistible flavors of coconut and tropical fruits. Easy to make, naturally gluten-free, and perfect for any occasion, these macaroons combine the timeless charm of classic coconut treats with a sunny, exotic twist. Whether you’re hosting a party, preparing a sweet snack, or simply want to treat yourself, these macaroons will bring a taste of paradise right to your kitchen.
Tropical Coconut Macaroons
Coconut macaroons are a beloved treat known for their crisp golden exterior and moist, chewy interior. By incorporating finely diced dried pineapple and mango, this recipe adds a refreshing layer of tropical flavor, enhancing the traditional macaroon with vibrant bursts of fruit. Unlike classic French macarons, coconut macaroons are simple drop cookies, requiring no piping or resting. All you need is a bowl, a baking sheet, and a handful of pantry staples. The result is a beautiful, bakery-worthy dessert that delivers bright, natural sweetness and irresistible texture in every bite.
Ingredients
For about 20–24 macaroons, you’ll need:
- 3 cups (240g) sweetened shredded coconut
- ¾ cup (150g) granulated sugar
- ⅓ cup (40g) all-purpose flour
- ¼ tsp salt
- 4 large egg whites
- 1 tsp pure vanilla extract
- ½ tsp coconut extract (optional, for extra flavor)
- ½ cup finely diced dried pineapple
- ½ cup finely diced dried mango
- 2 tbsp lime zest (from 2 limes)
- Optional: 4 oz dark or white chocolate, for dipping or drizzling
Instructions
1. Prepare the Mixture
- Preheat your oven: Set to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- Combine dry ingredients: In a large bowl, mix together shredded coconut, sugar, flour, and salt until evenly combined.
- Add fruit and zest: Fold in diced dried pineapple, mango, and lime zest.
- Mix wet ingredients: In a separate bowl, whisk egg whites until frothy but not stiff. Stir in vanilla and coconut extract.
- Combine: Add egg whites to the coconut mixture, mixing with a spatula until fully moistened. The mixture should be sticky and cohesive.
2. Shape and Bake
- Scoop: Using a small cookie scoop or two spoons, drop heaping tablespoons of mixture onto the prepared baking sheets, spacing about 1 inch apart.
- Bake: Place in the center of the oven and bake for 20–25 minutes, or until macaroons are golden brown at the edges and lightly toasted on top. Rotate pans halfway for even baking.
- Cool: Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
3. (Optional) Dip or Drizzle in Chocolate
- Melt chocolate: If desired, melt dark or white chocolate in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Dip or drizzle: Dip the bottoms of the cooled macaroons in chocolate, or drizzle chocolate over the tops. Place back on parchment and allow chocolate to set.
4. Store
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Cook and Prep Times
- Prep Time: 20 minutes
- Bake Time: 20–25 minutes
- Cooling/Finishing Time: 20 minutes
- Total Time: 1 hour
Nutrition Information (per macaroon, based on 24 servings)
- Calories: 105
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Sugar: 11g
- Protein: 1g
- Sodium: 30mg
- Fiber: 1g
(Values will vary if chocolate is added.)
Brief Recipe Recap
To make Tropical Coconut Macaroons at home, mix together sweetened shredded coconut, sugar, flour, salt, dried pineapple, dried mango, and lime zest. Whisk egg whites with vanilla (and coconut extract, if using), then combine with the coconut mixture until sticky. Scoop onto baking sheets and bake at 325°F for about 20–25 minutes, until golden. Cool completely. For extra indulgence, dip or drizzle with melted chocolate. Store in an airtight container for up to five days.
Professional Tips
- Use high-quality dried fruit: Avoid sticky or overly moist fruit for best texture.
- Do not overbake: Macaroons should be moist and chewy inside.
- Customize: Swap in dried papaya or shredded dried banana for more tropical flair.
- Presentation: Garnish with extra lime zest or toasted coconut for a bakery finish.
With these Tropical Coconut Macaroons, you’ll bring a little sunshine to your table—no passport required. Enjoy the fusion of chewy coconut and vibrant fruit flavors, and let each bite remind you of warm beaches and gentle ocean breezes.
